Vanilla Coconut Shortbread
Delight your senses with these tender, buttery Vanilla Coconut Shortbread cookies, a perfect fusion of classic shortbread simplicity and tropical flair. Made with real vanilla extract, rich unsalted butter, and a sprinkle of shredded unsweetened coconut, this recipe elevates traditional shortbread to irresistible heights. The dough comes together quickly with just six pantry-staple ingredients, making it an easy yet elegant treat for any occasion. Each cookie is delicately crisp with a hint of vanilla warmth and a subtle coconut texture that melts in your mouth. With only 15 minutes of prep time and customizable shapes, these cookies are perfect for gift boxes, tea parties, or everyday indulgence. Bake up a batch of homemade sweetness today and enjoy the comforting aroma of vanilla and coconut wafting from your kitchen!
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 240 grams All-purpose flour
- 60 grams Shredded unsweetened coconut
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 160°C (325°F). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Beat in the vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, shredded coconut, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough comes together.
Turn the dough out onto a lightly floured surface and gather it into a ball. Roll the dough to about 1/4-inch (6 mm) thickness.
Using a cookie cutter of your choice, cut out shapes from the dough and place them on the prepared baking sheets, spacing them about 1 inch apart.
Gather any scraps, reroll, and continue cutting out cookies until all the dough is used.
Bake the cookies in the preheated oven for 18-20 minutes or until the edges are just beginning to turn golden.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the Vanilla Coconut Shortbread cookies as is, or store them in an airtight container for up to one week.
Nutrition Facts
Calories |
141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 4.4 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 20 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
